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Emeril Lagasse Sauce Recipes

Independent adaptations of Emeril Lagasse's publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Emeril Lagasse.

Emeril Lagasse is a Cajun and Creole chef who built his name in New Orleans, where he runs Emeril's New Orleans and Emeril's Delmonico. He holds the James Beard Who's Who honor. PantryFlex adapts recipes Emeril Lagasse published and cites Emeril Lagasse as the source for each one.

Lagasse also ran NOLA in New Orleans before moving on from that restaurant. His restaurant group grew into a multi-city brand built around Louisiana cooking, with Emeril's New Orleans still open today at its original address. PantryFlex adapts recipes Emeril Lagasse published and cites Emeril Lagasse as the source for each one.

By the numbers

32

recipes

41%

pour-and-shake ready

6:1 fat to acid

field median 2.7:1

8.8

ingredients per recipe, field average 6.8

Lemon juice is Emeril's acid of choice, showing up in 24 of 32 recipes.

Compared with the whole catalog, Emeril reaches more often for lemon juice (75% vs 23%), pepper (66% vs 8%), and garlic (53% vs 35%).

How Emeril builds a sauce

Emeril Lagasse's 32 sauces in the catalog lean toward 9 egg emulsions, 7 remoulades, and 4 vinaigrettes. Of that total, 13 are jar-ready as a pour-and-shake or simmer sauce, 15 need a blender, and 4 are cooked fully on the stove. Recipes cited to Emeril Lagasse include Classic New Orleans Remoulade, Creole Remoulade (emulsified), and Remoulade Sauce (egg emulsion).

Recipes

Scallion-Garlic RemouladeOn the jar: REMOULADELagasse's New Orleans remoulade for shrimp, po-boys.Creole RemouladeOn the jar: CREOLELagasse's Creole remoulade for seafood, fried softshell crab.Scallion-Garlic-Horseradish RemouladeOn the jar: REMOULADELagasse's blender remoulade for fried seafood.Lemon AioliOn the jar: AIOLILagasse's lemon aioli for seafood, vegetables.Garlic AioliOn the jar: AIOLILagasse's garlic aioli for fries, sandwiches.Lemon-Cayenne AioliOn the jar: AIOLILagasse's lemon-cayenne aioli for cold seafood.
Cocktail Sauce
Cocktail SauceOn the jar: COCKTAILEmeril Lagasse's cocktail sauce for shrimp cocktail.
Hot Cocktail Sauce
Hot Cocktail SauceOn the jar: COCKTAILLagasse's hot cocktail sauce for oysters, shrimp.
Scallion-Garlic-Cayenne Remoulade
Scallion-Garlic-Cayenne RemouladeOn the jar: HOMEMADELagasse's homemade tartar sauce for fried fish.
Scallion Lemon Remoulade
Scallion Lemon RemouladeOn the jar: TARTARLagasse's classic tartar sauce for fried seafood.Tartar SauceOn the jar: TARTARLagasse's from-scratch tartar sauce for fried seafood.Basil PestoOn the jar: PESTOEmeril Lagasse's basil pesto for pasta, pizza.
Chimichurri
ChimichurriOn the jar: SHERRY-SHALLEmeril Lagasse's chimichurri for steak, grilled meats.Shallot-Garlic AioliOn the jar: FRESHLagasse's horseradish cream sauce for roast beef, sandwiches.Shallot-Garlic-Horseradish AioliOn the jar: FRESHLagasse's fresh horseradish sauce for roasts.Chive Beurre BlancOn the jar: CHIVE BEURREEmeril Lagasse's chive beurre blanc for fish, shellfish.Caper Parsley AioliOn the jar: AIOLILagasse's caper parsley aioli for fish, vegetables.Sour Cream RemouladeOn the jar: SOUR CREAMLagasse's sour cream remoulade for fried seafood, salads.Green Peppercorn MayonnaiseOn the jar: AIOLILagasse's spread for burgers & steak sandwiches.Lemon Juice Egg Whole MayonnaiseOn the jar: AIOLIEmeril Lagasse's mayonnaise for sandwiches, everyday use.Tarragon-Juice MayonnaiseOn the jar: AIOLILagasse's tarragon mayonnaise for fish, chicken, cold cuts.Garlic-Basil DressingOn the jar: GREENEmeril Lagasse's green goddess dressing for salads, crudités.Lemon Pepper VinaigretteOn the jar: LEMON PEPPERLagasse's dressing for greens & seafood salads.Creole Mustard VinaigretteOn the jar: CREOLELagasse's Creole mustard vinaigrette for greens, cold salmon.Garlic Cane BBQ SauceOn the jar: CITRUS-HONEYEmeril Lagasse's barbecue sauce for ribs, chicken, burgers.Shallot Lemon BéarnaiseOn the jar: SHALLOTEmeril Lagasse's béarnaise for steak, chicken.Spicy Cocktail SauceOn the jar: SPICYLagasse's spicy cocktail sauce for shrimp, oysters.Pepper Cocktail SauceOn the jar: HOT COCKTAILEmeril Lagasse's classic cocktail sauce.Creole Mustard DressingOn the jar: CREOLELagasse's Creole mustard dressing.Delmonico Salad DressingOn the jar: SALAD DRESSLagasse's Delmonico salad dressing.Creole Honey Mustard VinaigretteOn the jar: CREOLE HONEYLagasse's Creole honey mustard vinaigrette.French VinaigretteOn the jar: FRENCHEmeril Lagasse's classic French vinaigrette for green salads.

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One glass jar · five sauces as fill lines. Starts with 4 recipes adapted from Emeril Lagasse. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 national award

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Kitchens

  • Emeril's New Orleans · New Orleans
  • NOLA · New Orleans
  • Emeril's Delmonico · New Orleans

More from New Orleans →

Awards

  • James Beard Best National TV Cooking Show
  • Who's Who of Food & Beverage

Common questions

Which of Emeril Lagasse's sauces need a blender?
15 of the 32 sauces cited to Emeril Lagasse in the PantryFlex catalog need a blender rather than a jar shake, including Classic New Orleans Remoulade, Creole Remoulade (emulsified), and Remoulade Sauce (egg emulsion).
Where does Emeril Lagasse cook?
Lagasse runs Emeril's New Orleans and Emeril's Delmonico in New Orleans. He formerly ran NOLA there.
Are these Emeril Lagasse's actual recipes?
The sauces are adapted from recipes Emeril Lagasse published, with Emeril Lagasse cited as the source on every recipe page. PantryFlex is independent and not affiliated with Emeril Lagasse.

Citations

Every recipe lists its source and original title in the Provenance section of the recipe page.

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